Cook the Book: Kale Salad with Toasted Coconut
Ingredients
- 1/3 cup / 80 ml extra-virgin olive oil
- 1 teaspoon toasted sesame oil
- 2 tablespoons shoyu, tamari, or soy sauce
- 3 1/2 lightly packed cups / 3.5 oz / 100 g chopped kale, stems trimmed, large ribs removed
- 1 1/2 cups / 3 oz / 85 g unsweetened large-flake coconut
- 2 cups / 9 oz / 255 g cooked farro or other whole grain (optional)
Instructions
Cook the Book: Kale Salad with Toasted Coconut serves 4 original recipe by Serious Eats.
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